Buying Guide

Carbon steel or stainless? What kind of handle is best? What are all these shapes for?

A Knife to Match Your Cut

Knives, especially general chef knives, come in such a large variety of shapes, sizes and styles that picking just one can be challenging, so here is a quick guide to help narrow your search.
The two major factors to consider are what you are cutting, and how you like cutting it.

What you are cutting

You will usually want a flatter blade for vegetables for better cutting-board contact and avoiding “accordion cuts”. On the other hand, protein is usually tougher and stickier, so a curved blade will make cutting meats of all sorts easier by effectively creating a longer cutting surface for the same length of blade which minimizes the need for sawing motions.
It is important to note that even the flattest blade can still cut protein with a bit more sawing and even the curviest blade can still make full cuts by traveling a bit longer on the board, so the more important factor is:


Your cutting technique
If you like rocking motions, pick a curvier blade and if you prefer push or pull cuts you should get a flatter blade. It really is that simple. If you’re buying a gift for someone else or are not sure which style you prefer
yourself, a moderately curved knife like a gyuto is the best bet. You can still perform push-pull cuts perfectly well with a curved blade, and most will have a flatter portion anyway, but a flat blade will struggle with rocking motions.

    Steels

    • Carbon steel

      High carbon steel is extremely hard, meaning it can hold a sharper edge, stay sharp for longer (known as edge retention) and is easier to sharpen; however, it is prone to rust and needs to be thoroughly cleaned and dried immediately after use. It is recommended to use specialized knife oil between cooking sessions.
      Unless stated otherwise, my carbon steel knives are forged with 1095 series steel, which is a consistent and high-quality steel with higher carbon content and slightly higher corrosion resistance than most, measuring at 61±1 HRC.
      80CrV2 steel available on request.

    • Stainless steel

      Stainless steel is famously corrosion resistant and requires very little maintenance, but being less hard, it can’t hold as sharp an edge as high carbon steel, will dull slightly faster and takes longer to sharpen. It is, however, somewhat tougher than carbon steel, making it less likely to chip.
      Unless otherwise stated, stainless steel knives are forged from 14C28N steel, known as Swedish razor steel, which is extremely corrosion resistant with equivalent properties to the Japanese VG10, measuring at 60±1 HRC.

    Handles

    • Antler

      Tough and resilient, smooth without being slippery even when wet, antler handles bring much more than just beautiful rustic aesthetics.
      Made from naturally shed, cruelty free deer antlers, cleaned to European Health standards and sealed at the ends with a thin layer of clear epoxy. The antlers are minimally shaped to maintain the hard outer layer and the natural contours and textures of the material, making for a completely unique handle for every knife.

    • Burnt Pine

      Pine is a light-weight wood, perfect if you prefer your knives to balance slightly further up the blade without adding weight. The naturally rougher grain of pine makes for a pleasant texture and ensure the handle never becomes too slippery. Pattern-charred for better aesthetics. Wood handles are un-stabilized to retain natural texture and finished with polymer oil for water resistance.

    • Amboyna Wood

      Heavier and denser than pine and great for a balanced blade-to-handle feel, this wood is truly prized for its red and gold patterns and smooth finish. If you want a standout handle for a knife that is just as much decoration as it is functional, this is your handle.
      Wood handles are un-stabilized to retain natural texture and finished with polymer oil for water resistance.

    • Ebony and Epoxy (Black Belt)

      I first designed this handle as a gift for my Brazilian JiuJitsu coach when I received my black belt, and later opened it for orders.

      Ebony is valued for its density, weight, water resistance, and deep color that hides wear. Handles can be customized with epoxy or rank colors. Each piece keeps its natural texture and is finished with polymer oil for durability.

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